 |
 |
 |
|
|
|
|
I tend not to add any cream to this first time around, but if I have a small amount left over, I add a little double cream and turn it into a pasta sauce.
Ingredients
2 tbsp garlic oil
150g/5¼oz bacon lardons
1 leek, finely sliced
12 boneless, skinless chicken thighs, cut into bite-sized pieces
3 fresh bay leaves
300g/10oz oyster mushrooms, torn into strips
1 x 75cl bottle Riesling wine
salt and freshly ground black pepper
dash double cream (optional)
1-2 tbsp chopped fresh dill, to serve
buttered noodles, to serve
Method
1. Heat the oil in a large wide pan and fry the lardons until crisp.
2. Add the sliced leeks and fry for 1-2 minutes, until softened.
3. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes. Stir in the double cream for the last few minutes of cooking time if you like.
4. To serve, sprinkle with dill and serve with buttered noodles.
 Show me more chicken thigh recipes
Show me more Nigella Lawson recipes
Find out more about these ingredients and techniques:
Oyster mushrooms
Garlic
|
|
|
|
|
 |
 |
|
|
|
 |
|
|
|
 |
|
|
|
 |
|
|
|
 |
|
 |
|
Get to grips with the language of food in the glossary |
|
|
 |
|
|
|
 |
|
|
|
Chat with fellow foodies |
|
|
|
